Za’atar Quinoa Bowl With Lemon-Tahini Dressing
20m prep 0s cook 20m ready
A vibrant quinoa bowl with za'atar-spiced chickpeas, fresh cucumber-tomato salad, and creamy lemon-tahini dressing. Perfect for a light, flavorful meal.
Ingredients
- 2 cup cucumber diced
- 1 cup tomato diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion diced
- 1/4 cup fresh parsley chopped
- 1 tbsp freshly squeezed lemon juice
- 1/4 tsp sea salt
- 2 cup cooked chickpeas
- 1 tsp za'atar
- 1 tsp ground cumin
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 cup cooked quinoa
- 1/4 cup pitted kalamata olives
- 0.5 medium lemon halved
- 1/2 cup Lemon-Tahini Dressing
Nutrition (per serving, estimated)
Estimated based off 8 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 127 mg
- Iron: 9.16 mg
- Magnesium: 364 mg
- Phosphorus: 831 mg
- Potassium: 1420 mg
- Zinc: 5.71 mg
Let's Cook
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Step 1.
In a medium bowl, combine 2 cups diced cucumber, 1 cup diced tomato, ½ cup diced red bell pepper, ¼ cup diced red onion, ¼ cup chopped fresh parsley, 1 tablespoon lemon juice, and ¼ teaspoon sea salt. Mix well and set aside.
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Step 2.
In a separate medium bowl, combine 2 cups cooked chickpeas, 1 teaspoon za’atar, 1 teaspoon ground cumin, ¼ teaspoon sea salt, and ¼ teaspoon freshly ground black pepper. Mix well to coat the chickpeas evenly.
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Step 3.
To assemble each bowl, place half of the cucumber salad, half of the za’atar chickpeas, 1 cup cooked quinoa, and 2 tablespoons pitted kalamata olives in each bowl. Garnish each with a lemon wedge and serve with ¼ cup Lemon-Tahini Dressing on the side.
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